VEGAN PUMPKIN BREAD

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 252.4
  • Total Fat: 5.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 249.8 mg
  • Total Carbs: 45.8 g
  • Dietary Fiber: 7.4 g
  • Protein: 9.4 g

View full nutritional breakdown of VEGAN PUMPKIN BREAD calories by ingredient


Introduction

This recipe it's just amazing, with more than 50% of vitamin A per serving and lots of fiber this bread makes a perfect breakfast, not just for the holidays. This recipe it's just amazing, with more than 50% of vitamin A per serving and lots of fiber this bread makes a perfect breakfast, not just for the holidays.
Number of Servings: 10

Ingredients

    Whole Wheat Flour, 2 cup
    Soy Flour, 0.5 cup
    Ground Flaxseed Meal, 1/4 cup
    Baking Soda, 1 tsp
    Salt, 0.5 tsp
    Ginger Root, 2 tsp
    Water, tap, 1 cup (8 fl oz)
    *Canola Oil, 1 tbsp
    Pumpkin seeds, 1 cup
    Raisins, 1 cup, packed
    Natural Unsweetened Apple Sauce, 0.5 cup
    Pumpkin, shreded, raw, 3 cups
    Brown Sugar, 1/4 cup

Directions

Sift all the dry ingredients together. In a separate bowl combine all the wet ingredients except the pumpkin, mix well.
Combine both mixtures and fold in the shredded pumpkin and pumpkin seeds. Once the ingredients are all incorporated pour into a non- stick 9 by 5 by 3-inch loaf pan. If your pan is not non- stick coat it with butter and flour.

Bake for 1 hour and 15 minutes. At this point a knife inserted into the middle of the loaf should come out clean. Cool for 15 minutes and turn out onto a cooling rack. Cool completely. For muffins temperature should also be 325 degrees F., but bake for 45 minutes.


Number of Servings: 10

Recipe submitted by SparkPeople user NATALIAEUGENIA.